Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.